Description
These Instant Pot pork chops are tender, juicy, and full of amazing savory flavor. Make a quick gravy out of the leftover cooking sauce for an easy weeknight meal!
Ingredients
Scale
- 4 boneless pork chops (thick cut)
- 2 tablespoons brown sugar
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce (or soy sauce)
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Combine the brown sugar, garlic powder, paprika, onion powder, salt, black pepper, and red pepper flakes.
- Generously coat both sides of the pork chops with the seasoning mixture.
- Turn the instant pot to saute mode and add the oil.
- Add the pork chops and cook for 2-3 minutes on each side until golden brown.
- Remove the pork chops and set them aside.
- Add the chicken broth and deglaze the bottom of the pot.
- Turn off the instant pot.
- Add the Worcestershire sauce to the chicken broth, then place the pork chops back in the instant pot. They can go directly into the liquid, no trivet is needed.
- Place the lid on the instant pot and set the valve to the sealing position. Cook on manual high pressure for 10 minutes. Once the cooking time has elapsed, naturally release the pressure for 10 minutes then quick-release any remaining pressure.
- Remove the meat from the pot and set it aside to rest.
- Turn the instant pot to saute mode. Make a slurry of the cornstarch and water. Whisk the slurry into the cooking sauce. Cook while stirring until thickened, about 3 minutes.
- Pour gravy over the pork chops and serve.
Notes
Store airtight in the refrigerator for up to 5 days.
